The cicerchia food typical of the diet peasant of the past. Today it has become very rare although it has excellent nutritional values. Cicerchia lends itself to perfection for recipes of soups and soups, with flour preparing, pappardelle and maltagliati, sweet, creams, buns. It lends itself to a wide use in the kitchen
The broad bean large of Leonforte is a local variety in Sicily center of the Enna area. Characterized by the thickness both for the very particular taste, also for consistency and is little powdery.It can be consumed either fresh or dried. The production process is still entirely manual is a product from organic crops.
Chickpeas variety Pascià biological. Thank you high protein content and energy properties have always been used feeding by people who knew them; currently the most popular vegetables Chickpeas are an integral part of the traditional Sicilian cuisine.
The lentils Villalba are part of Tradition Agricola Siciliana, it deals with of a lentil to large seed, green. The lentil is a legume oldest that you know, of whom we read a reference even in the Bible. Lentils i'm among the legumes more nutritious and high in protein, phosphorus and iron.